I just discovered them recently, like, last month, and it was actually my husband's idea to go there to eat. Low and behold their food is leagues better than Chipotle and of course light years above T-bell. I was really happy to find out there was one a few miles away from my place. less

It's tiiiiimmme!


Hi, everyone!  I'll be your hostess for the evening, welcome welcome! 

Tonight, as I'm sure you know, we're going to be doing a workshop on infusing vodka.  



When I say infusing vodka, what I'm referring to is the process of leeching the flavor of fruits or spices into the liquor.  This can be done with fruits, vegetables, spices, and just about anything that gives food its flavor, but for the purposes of this workshop, I'm going to refer to anything you're using as an infuser as fruit.

Every infusion will taste different, depending on a few key factors: time, quantity and ingredients.  Time, of course, refers how long you're leaving the ingredients in longer liquor will effect how it tastes.  Leaving a weak fruit, like apple, in the vodka for a short amount of time will leave a stronger taste.  Leaving a strong fruit, like orange, in for a shorter time will yield a less intense flavor.  Unless you're supersaturating the vodka with fruit, you're going to need to devote at least 3 days to brewing. Quantity refers to your liquor to fruit ratio; the more fruit you have, the less time you're going to need to have a strong infusion.  Finally, your ingredients are important.  For a good infusion, you want to use a quality liquor; using a bottom shelf liquor and expecting it to taste better with fruit in it is a lie.  You don't need premium liquor, but a middle of the line brand that's smooth is your best bet, especially for your first few attempts.  

You can infuse any liquor, but lighter liquors like vodka and gin work better.  Although you can infuse darker spirits, it can be more difficult and more temperamental.  For this workshop, I'm going to be infusing a vodka. less

The first step in your infusion creation is to prepare your work area; you're going to need a clean space with a cutting board and a sharp knife. When you've washed your orange, you're ready to go.

Depending on the size of your container, you're going to need to prepare the orange differently. If you're using a large-mouth mason jar, you can slice it in small sections, like so.




If the orange is too large for the jar, cut them in half or dice them as discussed in the next choice.


If you're using a narrow mouthed jar, you're going to need to dice the orange more finely. First, peel the orange completely and cut it into pieces small enough to easily fit into the jar—if you've got to squish the pieces in, you're going to have a difficult time getting it out, so make sure they're small enough.


That, for example, is too large.

For flavor, you can cut slivers of orange peel and insert them into the jar as well.


You'll want your container to be about 25-30% full of orange before liquor is added. Once your oranges have been put into your container, use the funnel to add the vodka. Fill the container nearly to the top, but leave a small amount of air, to prevent overflow. More air left in the jar means that the fruit will ferment and go bad faster. Please remember that your ingredients should be room temperature before beginning.








Any questions, so far? less

The first step in your infusion creation is to prepare your work area; you're going to need a clean space with a cutting board and a sharp knife. When you've washed your orange, you're ready to go.

Depending on the size of your container, you're going to need to prepare the orange differently. If you're using a large-mouth mason jar, you can slice it in small sections, like so.




If the orange is too large for the jar, cut them in half or dice them as discussed in the next choice.


If you're using a narrow mouthed jar, you're going to need to dice the orange more finely. First, peel the orange completely and cut it into pieces small enough to easily fit into the jar—if you've got to squish the pieces in, you're going to have a difficult time getting it out, so make sure they're small enough.


That, for example, is too large.

For flavor, you can cut slivers of orange peel and insert them into the jar as well.


You'll want your container to be about 25-30% full of orange before liquor is added. Once your oranges have been put into your container, use the funnel to add the vodka. Fill the container nearly to the top, but leave a small amount of air, to prevent overflow. More air left in the jar means that the fruit will ferment and go bad faster. Please remember that your ingredients should be room temperature before beginning.








Any questions, so far? less

It does. I really like screwdrivers, which is part of why I'm focusing on orange for this. I've found that it makes the cocktail much smoother, and much more tasty, even if I do add orange juice after.

It has a lighter flavour, I've found, than just mixing it together, and it has more flavour tones.

Does that answer your question? less

I really like sobieski, but I've used Smirnoff and had good results, too. What vodka works the best for you will depend on what you like in a vodka; I like really smooth vodkas that mix well, which is why Sobieski is my pick. Any middle of the line vodka will work well, though. less